INGREDIENTS:

Kabuli Channa- 1 cup
Coriander seeds 1/4 spoon
Tomatoes- 2
Green Chilli- 5 to 6 nos
Jeera – 1/2 spoon.
Coriander leaves- half bunch.
Jaggery- little bit
Curd- 2 spoons (optional)
Ginger- small piece.
Alu – 1 large, if its small then 2 nos.

DIRECTIONS:

Pressure cook the channa for about 8 to 9 whistles and set aside.

Now for the gravy, grind above all the ingredients except chole and alu and jaggery. Make it into fine paste and set aside.

Take wok, put some oil slightly fry the potato. When done add the ground gravy. Now add the chole and salt and mix well.

Keep it on sim for about 10 min. Let the chole get mixed and immersed in the gravy. Finally before switching of stove add jaggery.

Pour the whole thing serving dish garnish with fresh coriander leaves and if you like to make tomato in form lotus and keep in the centre.

Finally add spoon of butter.

Serve with Rotis, Nan’s or Rice

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